Rating: 3.5 stars
27 Ratings
  • 1 star values: 2
  • 2 star values: 6
  • 3 star values: 6
  • 4 star values: 8
  • 5 star values: 5

Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this pork fried rice recipe is faster than take-out—ready in just 15 minutes.

Elaine Magee, M.P.H., R.D. and Marge Perry
Recipe by Cooking Light July 2003

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; omit salt. Drain well; set aside.

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  • While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.

  • Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

Nutrition Facts

438 calories; calories from fat 25%; fat 12.1g; saturated fat 3.1g; mono fat 4.8g; poly fat 2.4g; protein 30.1g; carbohydrates 48.6g; fiber 1g; cholesterol 63mg; iron 5.9mg; sodium 593mg; calcium 12mg.
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